Classic Turkish Cooking [Hardcover]

Ghillie Basan (Author), Jonathan Basan (Photographer)

Book Description

Publication Date: April 15, 1997

With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.

This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.

Editorial Reviews

Review

"[This] collection of recipes includes traditional dishes from the Anatolian heartlands and classical dishes from the palace kitchens of the Ottoman sultans." – The Independent, article on "Mediterranean Food Books"

 

"Suddenly and quite desperately, I want to go to Turkey. The nearest I have been to Turkey in my life has been through eating Turkish Delight, but now I urgently want to eat a whole range of Turkish dishes and to visit the different regions of this fascinating country. The reason? I have been reading Classic Turkish Cookery. This large and beautiful book is written by Ghillie and Jonathan Basan, with Jonathan also responsible for the wonderful photographs throughout the book." – Lady Claire Macdonald, The Herald (Glasgow)

 

"Extensively researched and laid out...very evocative and comprehensive" – Food Illustrated

--This text refers to the Paperback edition.

About the Author

Ghillie Basan is an internationally acclaimed cook and food writer, known for her books on the culinary cultures of Turkey, the Middle East, North Africa, and Southeast Asia. She has worked in Europe and the Middle East as a cook, food writer, restaurant critic, English teacher, and journalist. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday, Sunday Times, BBC Good Food Magazine, and TasteTurkey. Ghillie has also been short-listed "Pasta Journalist of the Year" and is a member of the Guild of Food Writers. She is also the author of The Middle Eastern Kitchen, among other cookbooks.

 

Jonathan Basan is a photographer whose work also appears in The Middle Eastern Kitchen.

--This text refers to the Paperback edition.

Product Details

• Hardcover: 224 pages
• Publisher: St. Martin's Press (April 15, 1997)
• Language: English
• ISBN-10: 0312156170
• ISBN-13: 978-0312156176
• Product Dimensions: 9.9 x 9.8 x 1.1 inches
• Shipping Weight: 2.8 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #1,171,640 in Books (See Top 100 in Books)
  • #29 in Books > Cookbooks, Food & Wine > Regional & International > European > Turkish

Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

5.0 out of 5 stars Beatifully written and photographed, June 16, 1998

By 

[e-mail] (Adana, Turkey) - See all my reviews

This review is from: Classic Turkish Cooking (Hardcover)

Classic Turkish cooking is, in my opinion, the quintessential guide to Turkish cuisine. The writing is descriptive and the sections on Turkish history and culture give the reader tremendous insite in the way in which Turkish cooking has developed over the centuries. The recipes are clear and concise and run the gamut from palace cuisine to village fare. There are recipes for making everything from pickles and cheese, as they are made in most homes throughout Turkey, to the classic imam bayildi and an elegant courgette and apple salad in hazelnut sauce. The recipes are authentic. Jonathon Basar's photographs which grace the pages of this book are artistic and inviting.

I have enjoyed eating Turkish food for the five years that I have worked here and am convinced that no book could cover the subject more thoroughly or present it more beautifully. This is not a reference book it is the kind of book which is read from cover to cover and then read again purely for pleasure.

This book was obviously a work of love.

23 of 24 people found the following review helpful:

5.0 out of 5 stars Great Cook Book, June 2, 2001

By 

Fred M. Blum - See all my reviews

This review is from: Classic Turkish Cooking (Hardcover)

We returned from Turkey in love with the food, with a suitcase full of Turkish spices and the first thing we did was look for a cookbook. Classic Turkish Cooking had been recommended by a friend while we were in Turkey and the recommendation paid off.

This is a wonderful cookbook. The instructions are well laid out and are easy to follow. There are good expatiations of the dishs, even for a non-Turkish audience. The pictures are helpful in choosing the dishes. We made our first dish a week after we got back for some Middle Eastern friends and it was a success. This is a great cookbook that does justice to a fine cuisine.

23 of 25 people found the following review helpful:

4.0 out of 5 stars From a Turkish cook, February 3, 2004

By A Customer

This review is from: Classic Turkish Cooking (Hardcover)

I am Turkish and (so I am told) a very good cook for 30+ years. I found some recipes in this book (Klasik kofte, salepli dondurma) that I could not find anywhere else and worked wonderfully.

If you are having diificulty finding ingredients, try online sites like penzeys.com or tasteofturkey.com.